I don’t normally post on weekends, but I made an exception this time because I wanted to share about this salad and OXO products. Cooking for two has been fun and challenging for me. It’s fun because I know exactly what we like and dislike, so it doesn’t take long for me to plan a week’s menu, but it’s a challenge because I always end up with so many leftovers from the ingredients I purchase. Not to mention I only do grocery shopping once a week; hence the ingredients often gone bad before I can cook them.
More than 25% of the fresh fruits and vegetables purchased by U.S. consumers are wasted annually before being consumed. That equates to more than 226 pounds per year for the average U.S. family! Why do we waste so much produce? When you bring produce home, you usually keep it in the plastic bags or the container it comes in. Storing your produce like this is actually causing it to go bad faster — this is the reason you often find rotten and slimy lettuce when you want to make a fresh green salad.
- Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to over ripen and go bad.
- Improper Airflow: When produce rests against the walls of containers, bags, or crispers, moisture can build up and cause rotting.
- Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.
- 1 cup diced mango
- 1/2 cup pomegranate seeds
- 1/2–1 small cucumber, very thinly sliced
- 2 cups mixed salad greens
- Kumquat Vinaigrette:
- 20 whole kumquats, washed, scrubbed and removed the seeds
- 1/4 cup rice vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp grated ginger
- 2 tbs honey
- 1 tbs mirin
- 1/2 cup extra virgin olive oil
- Combine the salad ingredients and toss with dressing. Divide salad greens into 2 plates.
- Combine all the ingredients, except olive oil in a blender or food processor. Process on low until the kumquats are completely pulverized and the mixture is a pale orange color.
- Add olive oil to the mixture and allow the vinaigrette to mix in the blender. You will end up with a thick, creamy vinaigrette. Adjust the seasonings to your preference.
- Pour into a glass container with an airtight lid and store it in the fridge.
This vinaigrette is good for up to one month.